Slow-cooked topside of beef in red wine sauce
- 2 tbsp sunflower oil
- 1kg Asda's Butchers Selection Topside of Beef
- 100g unsmoked streaky bacon rashers, chopped
- 14 shallots
- 1 large carrot, diced
- 1 small stick celery, chopped
- 1 sprig of thyme
- 1 sprig of rosemary
- 500ml Asda Tempranillo
- 1 tbsp tomato purée
- 250ml beef stock (made with 1 stock cube)
- 250g mushrooms, quartered
- 2 level tsp cornflour
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a large frying pan and brown the beef on all sides. Transfer to a roasting tin and put in the oven.
Add the bacon to the pan and fry for 4-5 minutes, stirring frequently. Transfer to the roasting tin, leaving the fat in the pan.
Chop 2 shallots and fry in the pan with the carrot and celery for 5 minutes, stirring occasionally. Add to the roasting tin, tucking some of the bacon and vegetables under the beef.
Add the herbs and wine to the pan and stir to scrape up all the crispy bits on the base of the pan. Boil fast until it's reduced by half. Stir in the tomato purée.
Pour the wine over the meat and add the stock. Cover with foil and cook for 2 hours 30 minutes, turning the meat over after 1 hour.
Transfer the beef and vegetables to a serving dish. Cover with foil and keep warm. Strain the liquid from the roasting tin into a saucepan, discarding the herbs.
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